Chicken Chow Mein

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  1.5 lbs Chicken Breast, Boneless Skinless
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  1 tsp 1 tsp salt
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  2 tbsp Cornstarch
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  5 tbsp Soy Sauce, Low Sodium
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  12 oz Chow Mein Noodles, Crispy, Dry
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  3 tbsp Sesame Oil, Toasted
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  6 tbsp Vegetable oil
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  2 tsp Garlic
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  2 tsp Ginger, Fresh Root
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  0.3 cup Oyster sauce
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  1 tbsp Vinegar, Rice
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  1 tbsp Brown sugar
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  1 tsp Chili Paste, Sambal Oelek
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  1 cup Carrots
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  2 cup Cabbage, Green
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  1.5 cup Celery
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  Green Onion (Scallion)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss with cornstarch and salt until evenly coated. Add soy sauce and mix until fully coated; set aside for 10 minutes.
2. 2Bring a medium pot of water to a boil over high heat. Add the coated chicken and cook for 4–5 minutes, stirring occasionally, until no longer pink in the center and internal temperature reaches 165°F. Drain and transfer to a plate.
3. 3Bring a large pot of water to a boil over high heat. Add the crispy chow mein noodles and cook according to package directions until tender. Drain and set aside.
4. 4Mince the garlic and ginger. Cut the carrots, celery, and cabbage into thin, bite-sized pieces. Slice the green onions and set all vegetables aside separately.
5. 5Heat sesame oil and vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1–2 minutes. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the carrots, celery, and cabbage, and cook for 4–5 minutes, stirring frequently, until softened and beginning to caramelize at the edges.
6. 6In a small bowl, whisk together the oyster sauce, rice vinegar, brown sugar, sambal oelek, and soy sauce until the brown sugar dissolves completely.
7. 7Increase heat to high and add the remaining sesame oil to the wok. Add the cooked noodles and sauce, tossing constantly for 3–4 minutes until the noodles are coated and slightly caramelized. Return the cooked chicken to the wok and toss until combined.
8. 8Divide the chow mein evenly into 6 airtight containers while hot. Top each portion with sliced green onions. Refrigerate for up to 4 days.